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Farro “Risotto” with Chicken, Portobellos, and Spinach
Don’t be misled by the name – this dish’s creamy texture resembles risotto, but it is much healthier and, unlike traditional risotto, virtually hands-free to prepare. Slow cookers are ideal for longer cooking proteins, such as chicken thighs, and for farro, a high-fiber whole grain.
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Finishing the dish with greens and herbs adds freshness and a “just made” flavor often absent with slow-cooked meals. Grated Parmesan cheese provides a slightly nutty flavor, and the portobello mushrooms add an earthy note.
Ingredients
4 SERVINGS
- 1 1/2 cups homemade chicken broth or storebought reduced-sodium broth
- 1 cup farro
- 1 pound portobello mushrooms, dark gills removed, halved and sliced
- 2 leeks, white and light green parts only, sliced
- 1 pound boneless, skinless chicken thighs, trimmed of excess fat
- 1 (5- to 6-ounce) package fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh dill
- Salt and freshly ground black pepper
Tip: Leeks can contain a lot of dirt at their root end, so make sure to rinse them well.
Instructions
In a slow cooker, combine the broth, farro, mushrooms, and leeks. Place the chicken on top.
Cover and cook on high for 3 to 3 1/2 hours or on low for 4 to 5 hours, or until the chicken is cooked through.
Stir the mixture, scraping the sides and bottom of the insert, and breaking up the chicken into smaller pieces.
Add the spinach, Parmesan, and dill and stir until the spinach wilts. Season with salt and pepper.
Per serving
Calories: 440
Fat: 11 g
Saturated fat: 3.5 g
Cholesterol: 110 mg
Sodium: 420 mg
Carbohydrate: 50 g
Dietary fiber: 9 g
Sugars: 4 g
Protein: 34 g
Calcium: 220 mg
Potassium: 1200 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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